27.6.14

This month the Daring Bakers kept our creativity rolling with cinnamon
bun inspired treats. Shelley from C Mom Cook dared us to create our
own dough and fill it with any filling we wanted to craft tasty rolled
treats, cinnamon not required!

The buns came out great. I wasn´t able to prepare the glaze as it should because I used too much milk. Despite that we had some very yummy buns for tea. Thanks!

In a stand mixer fitted with the paddle attachment, cream together
sugar, salt and shortening (though it is not difficult to do by hand,
using a strong spoon).

Add the egg and lemon extract to the creamed sugar and shortening and mix together until smooth.

Add the flour, yeast and milk to the mixer and mix on low speed until the dough begins to form a ball.

At this point, switch to the dough hook attachment and knead for 10
minutes (if kneading by hand, you will probably need to do so for closer
to 12 – 15 minutes). The dough will be silky and supple, but not
overly sticky. You may need to add a touch of flour if your dough is too
sticky – that is okay.

Lightly oil a bowl, turn the kneaded dough out into it, turning to coat, then cover the bowl with plastic wrap.

Allow the dough to rest (ferment) until it has doubled in size, approximately 2 hours.

Once the dough has rested and risen, you are ready to shape the
cinnamon buns. Prepare your a sheet pan by lining it with parchment
paper.

Spray your work surface lightly with cooking spray and turn the dough out onto the work surface.

Using a rolling pin, roll the dough, into a rectangle about 2/3 an
inch (15 mm) thick, 14 inches (350 mm)wide and 12 inches (300 mm) long
(for large buns) (or 18 inches (450 mm) wide by 9 inches (230 mm) long
for smaller ones). You may need to sprinkle the dough and/or work
surface with a bit of flour to keep the dough from sticking. This is
okay.

Sprinkle the cinnamon sugar filling over the surface of the dough.

Starting with a long end, roll the dough, creating a spiral, into a log shape, making sure to end with the seam side down.

Place buns approximately ½ inch (15 mm) apart on the prepared pan. They shouldn't be touching at this time.

Allow the shaped buns to proof at room temperature for 75 – 90
minutes until they have nearly doubled in size. They will now be
touching each other. If you are not planning on baking the buns the same
day as you are preparing them, you can place them into the refrigerator
after they are shaped (before this rise) for up to 2 days. If you do
so, you will need to allow them to return to room temperature prior to
baking, which means removing them from the refrigerator about 3 or 4
hours before baking.

Preheat the oven to moderate 350°F/180°C/gas mark 4 degrees at the end of this proofing time.

Bake the buns for 20 – 30 minutes, until golden brown

Allow the buns to cool for 10 minutes in the pan, then drizzle with
glaze (recipe below). Remove the buns from the pan to a cooling rack and
allow them to cool for at least 20 minutes before eating.

White fondant glaze for cinnamon buns:
(also from The Bread Bakers' Apprentice)
Sift 4 cups (500 gm) (17½ oz) of confectioners' (icing) sugar into a
large bowl. Add 1 teaspoon (5 ml) of lemon or orange extract and between
6 tablespoons to ½ cup (90 to 120 ml) warm milk, whisking well until
all of the sugar is dissolved. (Add the smaller amount of milk first,
whisking briskly, then add slowly until you have the consistency you
want for drizzling over the buns.)Notes:
You can replace the lemon extract/zest with the extract/flavoring of your choice. I usually use vanilla extract.
This dough is silky, smooth and so lovely to work with, and the
resulting buns are light and so incredibly easy to eat. I have made
these several times, with traditional cinnamon-sugar filling and also
with a fruit compote for a fresh, summery treat. Delicious!